Chicken with Fettuccine Alfredo

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This is one of my go to recipes because it’s simply good and doesn’t take a whole lot of time to make.  This dinner goes well with a cesar or green salad or favorite vegetable.  The crispy crunch of the chicken goes well with the nice pasta and  creamy Alfredo sauce.   It’s just so delicious.








  • Servings: 4-6
  • Difficulty: Intermediate
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Chicken with Fettuccine Alfredo



  • 4 Boneless Chicken Breasts
  • Olive Oil for sautéing chicken
  • 1/3 cup Flour
  • 2 Eggs
  • 1 Tbsp of Water
  • 1 cup Panko Breadcrumbs
  • 1/3 cup Parmesan Cheese, grated
  • Salt and Pepper
  • 1 tsp Garlic powder


Fettuccine Alfredo:

  • ½ pkg of Fettuccine Noodles
  • ½ cup of Butter (one stick)
  • 1 Tbsp Garlic, finely chopped
  • 2 cups of Heaving Cream
  • 1 ½ cup Parmesan Cheese, grated
  • Salt and White Pepper
  • Dash of Nutmeg, grated (optional)


Garnish:  optional

  • Juice of one small Lemon 
  • ¼ cup Parsley, chopped



  • Preheat oven to 350 degrees
  • Pound each Chicken Breast with the flat side of meat mullet.  You can do this by placing plastic wrap over chicken and pound until flatten to about ¼ –  ½ inch.
  • Create your flour, egg, breadcrumb assembly
  • In a shallow dish combine flour, salt and pepper and garlic powder
  • In another shallow dish add the eggs and water and mix together
  • In another shallow dish combine the breadcrumbs and grated parmesan cheese   
  • Preheat sauté pan with a couple of glugs of olive oil
  • Dredge each chicken breast into the flour, then egg mixture and then breadcrumbs, patting chicken down into the breadcrumb mixture
  • Place one or more chicken breast in the heated pan and cook each side for about 3-5 minutes just until each side is brown.  Place on plate.  Repeat with the other chicken breast.  In the preheated oven, place chicken breasts in a shallow baking dish and bake for about 10 – 15 minutes until fully cooked inside.
  • In the meantime, in a saucepan bring water to a boil and add in the fettuccine noodles.  Cook for about 10-15 minutes until done and the noodles still have a slight bite to them. 
  • In a deep sauté pan, on medium heat melt the butter.  Add in the garlic and cook until fragrant.   Add in heavy cream and cook until it begins to thicken.  Slowly stir the sauce often to prevent it from browning on the bottom and to help the sauce thicken.  
  • My Note:  This will take a little more time to wait until it thickens but I think it’s worth it.  It’s a lighter alfredo sauce then when I use flour to help thicken up the sauce.
  • Add in the parmesan cheese and keep stirring often until the sauce thickens and is smooth. 
  • Add the fettuccine noodles to the sauce (along with some of the pasta water which will help with flavor and to thicken the sauce) and slowly mix together until the noodles are coated with the alfredo sauce.  Continue to cook until everything is heated through.
  • Place a big spoonful of pasta on a plate, then add a chicken breast, squeeze some lemon juice over all and sprinkle with some parsley.  If desired, grate a little parmesan cheese as well.

Enjoy ☺